Ham & Vegetable Soup

Lorraine Nicolini


This was so delicious and perfect for a cold winter day. I saw a container of mirepoix at Trader Joes and thought...what kind of soup can I make with this....and I went home and threw this together. Hope you enjoy it as much as I did.

☆☆☆☆☆ 0 votes
20 Min
2 Hr 30 Min
Stove Top


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1 box
low sodium chicken broth (approx 32 oz)
2 c
1/2-3/4 c
your favorite italian tomato sauce, any flavor
2 Tbsp
butter ( i used unsalted)
1/2 c
chopped onion
1/2 c
chopped celery
1/2 c
chopped carrot
1/2 c
frozen corn
ham hock (or small ham bone)
1/2 c
ham, cut into bite size pieces
1/4 tsp
1/2 tsp
salt (or to taste)
1/4 tsp
italian seasoning
1/2 c
small pasta (i used acini de pepe)

How to Make Ham & Vegetable Soup


  • 1Melt butter in large pot or dutch oven. Add onion, celery and carrot and sauté until onion starts to become translucent; approx 3-4 minutes. Add seasonings and stir; then add broth, water and ham hock. Cover and cook on low to medium heat for about 1 1/2 hours. Add corn and ham pieces. Cover and continue to cook for another 1/2 hour. Add pasta the last 10 minutes.
  • 2Use your own judgment for seasonings and tomato sauce...adjust to your taste.
  • 3Enjoy!

Printable Recipe Card

About Ham & Vegetable Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Sodium

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